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Carrot And Orange Soup

4 stars based on 4 reviews Rate this Recipe

Method

Melt the butter in a sausepan, add the carrots and onions and cook gently until the vegetables start to soften. Add the chicken stock, season with salt and pepper and bring to thr boil. Reduce the heat, cover and simmer for about 40 minutes, until the vegetables are tender.

Allow the soup to slightly cool before putting it into a food processor or blender. Blend till smooth.

Finely grate the rind of one orange and add to the soup. Thinly pare the rind of the second orange, using a potatoe peeler and cut into fine shreds. Cook the shreds in simmering water for 2-3 minutes, drain and set aside.

Squeeze the juice from both oranges and add to the pan. Reheat gently and adjust the seasoning. Garnish with the orange rind just before serving.

Tips

Like most soups it freezes well.

Just before serving add lots of freshly ground black pepper. This gives the soup a great spicy after taste especially if it has been made and kept in the freezer for a while.